"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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Portobello Mushroom Sandwiches Recipe

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This recipe for Portobello Mushroom Sandwiches, by , is from The Travis Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Michele Bauman
Category:
Category:
Ingredients:  
Ingredients:  
Portobello Mushroom Caps
Sliced Onion
Sliced Bell Pepper
Cheese (I prefer Muenster)
2 Tbsp. Minced Garlic
Salt & Freshly Ground Pepper
Your Favorite Bread
Butter
Bean Sprouts
Directions:
Directions:
1. Remove gills from mushroom caps.
(If you don't they will absorb water & turn your sandwich into a mushy mess.) Wash caps, set aside
2. Sauté garlic, onion & peppers in butter until onions are cooked. I like mine on the edge of caramelizing. 3. Cook mushroom caps in frying pan cap side up until they are halfway cooked.
4. Flip them over, fill caps with onion mixture. Cover with cheese. Cover pan until cheese is melted.
5. Toast or grill buttered bread. Add Mayonnaise, cracked black pepper and a large helping of sprouts,
6. Top bread with mushroom and other slice of toasted bread.

This is an extremely simple recipe but tastes great!

 

 

 

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